Korean Beef Stew
Prepare this dish during the weekend and reheat for weekday dinner. It will taste even better!
1 kilo beef short ribs
4 cups water
2 tablespoons oil
2 tablespoons ginger, sliced
1 tablespoon garlic, chopped
1/2 cup onion
2 tablespoons brown sugar
6 tablespoons good quality soy sauce
1 beef broth cube
1 whole carrot, sliced diagonally
6 reconstituted dried shiitake mushrooms
1 tablespoon sesame oil
1 tablespoon sesame seeds, toasted
Boil beef in water until tender. You may use a pressure cooker.
Strain and set aside broth.
Heat oil on medium heat. Sauté ginger, garlic, and onion.
Add sugar and beef, then cook until brown.
Measure strained broth from boiled beef.
Add water to get 3 1/2 cups of liquid.
Add soy sauce to the beef.
Pour in stock and simmer for 10 minutes.
Add in the rest of the ingredients and simmer until vegetables are tender.
Serve hot, garnished with sesame seeds.